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Humphrey’s
Hatch
Drinks
Afters
Functions

In November 2023, Humphrey’s Hotel unveiled its doors on Forest Road, Hurstville to redefine the concept of local. The 320 capacity venue offers elevated bistro dining, a sports bar and an all-weather terrace, as well as Hatch – a modern-Australian premium dining experience.

Humphrey's Hotel

Embark on a culinary journey with our elevated pub fare, where classic comfort meets contemporary innovation. Indulge in a selection of expertly crafted dishes that elevate the traditional pub experience to new heights. The menu is subject to change at any given moment, we apologise for any inconvenience.

SESAME & HONEY FOCACCIA

house-made sesame, honey & garlic focaccia, smoked butter

12
HOUSE-MARINATED OLIVES

marinated mixed olives, herb oil

9
BURRATA

green tomato jam, apple molasses, radicchio

25
CLOTH-AGED KOREAN CHILLI-CRUSTED SALAMI 50G

with house pickles

18
PAN-FRIED HALLOUMI

mushroom reduction, pine nuts, pea tendrils

22
APPELLATION OYSTERS

today’s estuary, mignonette

40 ½DOZ | 78 DOZ
STEAK TARTARE

wagyu rump, pommes paillasson, burnt onion cream, condiments, parmesan, egg yolk

30
KINGFISH CRUDO

sudachi & cucumber, nashi pear, trout roe, dill

28
PIGS HEAD

pressed pigs head fritter, asparagus, burnt apple, jus, watercress

26

CHICKEN SCHNITZEL

served with fries, watercress, parmesan, lemon

26
DRY-AGED BURGER

house-made burger patty, house sauce, caramelised onion, lettuce, tomato, fries

28
CASARECCE CACIO-E-PEPE

casarecce pasta, Australian black pepper, pecorino

25
RICOTTA GNOCCHI

sweet peas, asparagus, basil pesto, pecorino

29
FISH OF THE DAY

Champagne beurre blanc, mussels

MP
TUNA POKE BOWL

brown rice, carrot, cabbage, bean sprouts, edamame, boiled egg, tuna

25
CHICKEN JALAPENO SALAD

poached chicken, cos lettuce, cucumber, jalapeno dressing, coriander, crispy bacon

25
SPINACH & FETTA PIE

spinach, fetta, ricotta, puff pastry, muhammara, fine herbs

28

STEAK FRITES

220g shorthorn sirloin, Café de Paris butter, red wine jus, shoestring fries

38
TAJIMA RUMP 300G

shoestring fries, choice of sauce

55

SHOESTRING FRIES

wakame sea salt

12
TRIPLE-COOKED WAGYU FAT ROASTIES

garlic, rosemary, smoked sea salt

15
CHARRED CABBAGE

smoked labneh, harissa oil

17
MAC N CHEESE

parmesan, cheddar, bacon crumb

17
PEAR & RADDICHIO SALAD

pomelo, fennel seed dressing

16

CHEESE BURGER

(12 & Under): All meals served with a choice of: shoestring fries, leaf salad or seasonal veg

14
CHICKEN SCHNITZEL

(12 & Under): All meals served with a choice of: shoestring fries, leaf salad or seasonal veg

14
FISH OF THE DAY

(12 & Under): All meals served with a choice of: shoestring fries, leaf salad or seasonal veg

14
SQUASH MAC ‘N’ CHEESE

(12 & Under): All meals served with a choice of: shoestring fries, leaf salad or seasonal veg

14

TIRAMISU PARFAIT

vanilla & coffee parfait, Kahlúa dark chocolate ganache, feuilletine, cacao nibs

18
POPCORN

burnt white chocolate mousse, popcorn caramel, salted caramel popcorn

18

Hatch

Savour a premium dining experience centred around our specialty: house dry-aged meats and exquisite seafood. Immerse yourself in the rich flavours and exceptional quality that define our culinary offerings.The menu is subject to change at any given moment, we apologise for any inconvenience.

OCTOPUS & SAFFRON DOLMADES

octopus, saffron, vine leaves, preserved lemon

20
CURED MEATS

black truffle & squid ink salami, house pickles | 20 cloth-aged Korean chilli-crusted salami, house pickles |18

20 | 18
TUNA TARTARE

shottsuru, wasabi crème fraiche, house furikake

12ea
SPRING VEGETABLE TARTLET

lemon goat’s curd, spring peas, umeboshi dressing

9ea
SESAME & HONEY FOCACCIA

house-made sesame, honey & garlic focaccia, smoked butter

12
PRAWN TOAST

prawn mousse in bao bun, sesame, chilli & plum jam

12ea
APPELLATION OYSTERS

today’s estuary, mignonette dressing

40 ½ | 78 DOZ
CAVIAR CORNETTO

garlic crème fraiche, Oscietra caviar, black garlic aioli, chives

30ea

HOT & COLD SEAFOOD PLATTER

mussels, oysters, prawns, octopus, clams, kingfish crudo, Moreton Bay bug

220
KINGFISH CRUDO

sudachi & cucumber, nashi pear, trout roe, dill

28
BURRATA

green tomato jam, apple molasses, radicchio

25
STEAK TARTARE

wagyu rump, pomme paillasson, burnt onion cream, condiments, parmesan, egg yolk

30
GRILLED HOKKAIDO SCALLOP

nduja butter, garlic pangrattato

26
PAN-FRIED HALOUMI

mushroom reduction, pinenuts, pea tendrils

22
KING PRAWN RISONI

XO butter, shellfish oil, tomato powder

28
PIGS HEAD

pressed slow-cooked pigs head fritti, asparagus, burnt apple, jus, watercress

26

TAJIMA RUMP MBS6+ 300G

umami butter, chives

63
PORTORO RIBEYE MBS4+ 300G

served with a choice of sauce

80
WAGYU OYSTER BLADE 250G

(served medium rare) porcini & shimeji mushroom jus

72
AGED PORK RACK

Fuji apple, cocktail onion, pork crackling, umeshu jus

42
DUCK BREAST & CONFIT LEG

(served pink) medjool date & cacao puree, blueberries, hibiscus jus

60
MURRAY COD

Champagne & caviar beurre blanc, grilled leek, mussels

47
SPINACH & FETTA PIE

spinach, fetta, ricotta, puff pastry, muhammara, fine herbs

28
RICOTTA GNOCCHI

sweet peas, asparagus, basil pesto, pecorino

29

COLLINSON & CO MBS3+ GRASS FED 4-WEEKS DRY AGED TOMAHAWK 1.5KG

served with triple-cooked roasties, house salad & a choice of sauce

250
PORTORO MBS4+ GRAIN FED ANGUS STRIPLOIN 800G

served with triple-cooked roasties, house salad & a choice of sauce

180
WHOLE JOHN DORY

shiro miso meunière, capers, lemon

120
ROASTED LEMON & THYME CHICKEN

pine nuts, preserved lemon & herbs, jus

35/60
ROASTED DUCK CROWN

seasonal fruit, merlot jus

90

CHARRED CABBAGE

smoked labneh, harissa oil

17
SAUTÉED ASPARAGUS

sauce gribiche

16
STEAK CUT CHIPS

umami salt

12
TRIPLE-COOKED WAGYU FAT ROASTIES

garlic, rosemary, smoked sea salt

16
PANZANELLA SALAD

basil, tamarind, croutons, goat’s curd

17
PEAR & RADICCHIO SALAD

pomelo, fennel seed dressing

18
MAC N CHEESE

parmesan, cheddar, bacon crumb

17

HATCH

white chocolate, passion fruit & mango, coconut ice cream

20
TIRAMISU PARFAIT

vanilla & coffee parfait, Kahlúa dark chocolate ganache, feuilletine, cacao nibs

18
POPCORN

burnt white chocolate mousse, popcorn caramel, salted caramel popcorn

18
SPRING CITRUS

kalamansi cream, seasonal citrus, tequila dressing

19
TEXTURES OF CHOCOLATE

chocolate mousse, brownie, praline, peanut butter, smoked chocolate

20
CHEESE SELECTION

a selection of bespoke cheeses from Europe & Australia, served with mustard fruit and crackers

Please ask our friendly staff about today’s options

Frogmore Creek Iced Riesling 2023

Coal River Valley, TAS

13
Chateau Roumieu Sauternes 2012

Bordeaux, FRA

18
Morris “Old Premium Rare” Muscat NV

Rutherglen, VIC

25
Santon & Killeen Vintage Fortified Tawny 2004

Rutherglen, VIC

29

Espresso

5
Macchiato

5
Ristretto

5
Picollo

5
Long Black

5
Flat White

5.50
Latte

5.50
Cappucino

5.50
Mocha

6
Hot Chocolate

5.50
English Breakfast

7
Jasmine Chung Feng

7
Masala Chai

7
Gunpowder Green

7
Peppermint

7
Ti Kuan Yin Oolong

7
French Earl Grey

7
Chamomile

7

Hatch & Humphrey's Cocktails

From classic favourites to innovative creations, our selection caters to all tastes, offering a vibrant and unforgettable experience. The menu is subject to change at any given moment, we apologise for any inconvenience.

PLANTATION NO. 288

Plantation pineapple rum, Domaine de Canton Ginger liqueur, pineapple juice, edible charcoal powder, strawberry puree, lemon juice, Rhubarb bitter

26
WRECKING BALL

Macallan 12 double cask single malt scotch whiskey, Oloroso sherry wine, Chambord, honey, beverage acid, creole bitters, Peychaud’s bitters, orange peel

28
MANDARIN PALACE

Hennessy VS cognac, Grand Marnier orange liqueur, fresh mandarin, lemon juice, Agave, French Earl Grey tea maple syrup form, and freeze dry mandarin and dried rose petal

24
REGGAE MONDAY NIGHT

Captain Morgan spiced rum, apple & chestnut liqueur, sticky chai tea, cinnamon, orange juice, ginger syrup, apple cider vinegar, lemon juice and burnt cinnamon stick

24
YOU'RE IN TRUFFLE

Butter Truffle fat washed Bourbon whiskey, pineapple puree, lemon juice, peach liqueur, beverage acid, truffle honey and truffle bubble

26
FLORAL IN FORMOSA

Osmanthus flower infused Gin, grapefruit juice, lychee liqueur, Osmanthus honey, oolong tea, lemon and egg white

24
P U R P L E R A I N

Espolon silver Tequlia infused with butterfly pea flower, peach liqueur, beverage sour, Italicus liqueur and fever tree Mediterranean tonic water and diced burnt peach

26
KIMONO MARTINI

Junmai Daiginjo sake, Umeshu yuzu wine, Peach Nigori ( cloudy sake ) , Sour, Cherry blossom syrup, lychee liqueur, peychaud’s bitters, Kaffir lime leave

26

Classic Cocktails

Enquire with our world class staff for options

20

APEROL

18
AVERNA

18
CAMPARI

18
CYNAR

18
BRAULIO

18
LIMONCELLO

18
ANCHO REYES CHILLI VERDE

18

Humphrey's Wine List (November)

A fun & interesting selection of wines for you to enjoy on our Terrace. The full list is also available from our Hatch menu. Please ask the team.The menu is subject to change at any given moment, we apologise for any inconvenience.

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Hatch Wine List (April)

Indulge in an extensive wine selection with 250 choices, highlighting the best of Australian wineries. Complemented by a bespoke cocktail menu, offering luxurious twists on classic favourites.The menu is subject to change at any given moment, we apologise for any inconvenience.

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Hatch Set Menu - The Woodville ( August 2024)

The menu is subject to change at any given moment, we apologise for any inconvenience.

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Hatch Set Menu - The Forest ( August 2024)

The menu is subject to change at any given moment, we apologise for any inconvenience.

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4 Pines Beer Lunch Experience

Join us on Saturday, 14 December at 1 PM for a one-of-a-kind 4 Pines Beer Tasting Experience, perfectly paired with a delectable five-course tasting menu crafted to elevate every sip.

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